Friday, January 29, 2010

In a shallow bowl, combine the cornmeal, chili powder, oregano, 1 tsp. salt and ¼ tsp. pepper. In another shallow bowl, beat the eggs. Working with one at a time, coat the chicken tenders with the cornmeal mixture, dip into the egg, then coat again with the cornmeal. Transfer to a large plate. In a large skillet, heat ¼ c. oil over medium heat. Add half of the chicken and cook, turning once, until golden, 5-6 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining oil and chicken tenders.